creamy roast chicken with tarragon and potatoes

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Per Serve Energy 2404kJ/575 Cals (28%), Protein 24g (48%), Fat 40g (57%), Sat Fat 19g (79%), Carb 34g (11%), Sugar 6g (7%), Dietary Fibre 6g (20%), Sodium 629mg (31%).

Step 2

Step 1

Step 3

Preheat oven to 200°C. Place chicken, breast-side down, on a clean work surface. Use kitchen scissors to cut down either side of the backbone to remove. Place chicken, breast-side up, and press down on the breastbone to flatten.

Step 4

Step 2

Step 5

Arrange the onion and potato slices in a baking dish. Top with chicken. Season. Add garlic and drizzle with oil. Roast chicken and potato for 25-30 mins or until chicken is light golden.

Step 6

Step 3

Step 7

Combine mustard, cream, tarragon and lemon rind in a large jug. Season. Pour stock around the chicken in the dish. Brush the cream mixture over the chicken. Reduce oven to 170°C.

Step 8

Step 4

Step 9

Roast the chicken and potato for a further 40 mins or until chicken is golden and juices run clear when thickest part of the thigh is pierced with a skewer and the potato is tender. Transfer to a serving platter. Stir Parmesan through the potatoes before serving

Step 10

COOK. STORE. SAVE

Step 11

Swap me… Got 4 chicken Marylands in the freezer? Use them instead of a whole chook.